Berry + Mint Buddha Bowl

Each week we cook up SIX wildly delicious entrées + THREE gourmet breakfast options.

Berry + Mint Buddha Bowl

Spring has sprung with this light and refreshing Buddha bowl built on a base of organic quinoa, baby spinach + spring mixed greens, with punchy pickled red onion, high protein chickpea, and vegan feta served with a punchy blueberry mint vinaigrette topped with spiced seed mix + cranberries. Oolala!

Cal: 475 Pro: 19 Carb: 55 Fat: 20

Available sizes:


Canned Chickpea, Lemon Pepper Spice, Water, Tri Color Quinoa, Veg Soup Base, Red Cabbage, Shredded Carrots (change to sub recipe), Spring Mix, Baby Spinach, Canola Oil, Balsamic Vinegar, Lemon Juice, Mint, Water, Organic Coconut Sugar, Dijon Mustard, Blueberries, Water, Organic Cane Sugar, White Vinegar, Pickling Seasoning, Salt, Red Onion, Dried Cranberries, Canola Oil, Sunflower Seeds, Pumpkin Seeds, Smoked Paprika, Salt, Garlic Powder, Ground Cumin, Chili Powder, Coconut Oil, Apple Cider Vinegar, Lemon Juice, Extra Firm Tofu, Salt, Onion Powder

Quinoa, Sunflower